"Tricot, the small village in the Picardie region of France where I was born and raised, is located only fifty miles north of Paris. It is a great agricultural center for this area. Each family has a garden to supply their own kitchen with fresh produce and herbs. Only the very freshest of foods were served at my mother's table. We enjoyed what was in season. There were no frozen foods or pre-packaged foods in our house! The principles of my food preparation style were firmly established here and would come to serve me well in my chosen profession"

Andre's formal training into the ranks of chef du cuisine began at the very young age of fourteen. Apprenticeship took him through several regional restaurants. It was then on to the Georges V in Paris, before beginning a six-year tour as chef with the French Club Mediterranee. As that tour came to a close, Andre found himself in Texas to begin a ten-year stint with the Four Seasons Hotel (serving all that time in downtown Houston at the critically-acclaimed restaurant Deville) Chef Delacroix now has a true showcase for his very personal style of food preparation and service, and a vision to go with it!